Chile Con Carne
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  • 9 dried Ancho chiles, stemmed and seeded
  • 9 dried New Mexico chiles, stemmed and seeded
  • 3 tbsp. cumin
  • 3 tbsp. oregano
  • 1½ cup water
  • ½ cup Grapeseed oil
  • 12 lbs. boneless chuck roast, trimmed and cut into 1-inch pieces
  • Salt and pepper
  • 3 large onions, chopped
  • 12 jalapenos, stemmed, seeded and minced
  • 12 cloves garlic, minced
  • 12 cups chicken broth
  • 12 cups beef broth
  • 3 cans crushed tomatoes
  • Juice of 3 limes
  • Culinario Series™ Healthy 16-Qt. Roaster with Rack

Toast the chiles over medium heat, 3 to 4 minutes. Remove and blend with 1 cup water, cumin and oregano. Set aside.

Preheat oil in Roaster. Season beef with salt and pepper and add to Roaster in batches. Brown on all sides and remove to a bowl. When beef is cooked, add onion to empty Roaster and cook until softened, 5 to 7 minutes. Stir in jalapenos and garlic and cook 1 to 2 minutes until fragrant. Stir in reserved chile paste and cook for 1 to 2 minutes more. Stir in beef and chicken broth, tomatoes and lime juice. Bring to a simmer and add beef. Simmer until meat is fully tender and juices have darkened and thickened, about 2 hours. Sauce may be further thickened by increasing heat at end for 5 to 10 minutes and stirring in a mix of ½ cup masa harina and ½ cup warm water. Season with salt and pepper to taste and serve.

Chile Con Carne


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